Baba au rhum: light yeasted cakes soaked in rum syrup and served with whipped cream.
About this French recipe
The baba is a yeast cake soaked in syrup, popular in France and Naples. It is traditionally made in small ring or cork-shaped moulds.
Ingredients you will need
The main ingredients are plain flour, instant dried yeast, sugar, salt, eggs, warm milk. Exact quantities are in the recipe card below.
How long it takes
Allow 2 hr 25 min in total: 30 min of preparation, 25 min of cooking and 1 hr 30 min of resting, chilling or soaking. The recipe serves 8.
Inspired by Alain Ducasse
Rum baba has long been a signature dessert at Alain Ducasse’s restaurants. This is a classic home version. Read our profile of Alain Ducasse.
This is our own home-kitchen version of a classic dish. It is not Alain Ducasse’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Rum Baba (Baba au Rhum)
Ingredients
Method
- Mix the flour, yeast, sugar and salt. Beat in the eggs and milk for 5 minutes to an elastic batter. Beat in the butter.
- Half-fill 8 buttered baba moulds and leave to rise for 1 hour until the batter reaches the top.
- Bake at 190°C for 20–25 minutes until golden. Unmould and cool.
- Simmer the sugar, water, orange zest and vanilla for 5 minutes. Take off the heat and add the rum.
- Soak the babas in the warm syrup, turning, until fully saturated. Rest for 30 minutes.
- Serve with whipped cream and a little extra rum if you like.
